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Uruguayan Cuisine

Uruguayan cuisine is most famous for its exquisite barbecue—asado—that features various types of meats, such as fine cuts of the best beef (picanha, baby beef, entrecote) and savory sausages—chorizo. Uruguay is actually the leading South American beef exporter to the U.S. market. Moreover, it has created a unique process of tracking its cattle throughout the whole supply chain, so that the best restaurants of the world can track down from where exactly their beef comes from and be sure it is of the best quality.

Other amazing dishes include chivito (steak sandwich), provolone relleno (stuffed melted Provolone cheese), empanadas, milanesa etc. Uruguayan gastronomy offers elements of European cuisines, especially influenced by Spain, Italy and Portugal, with a twist of African and indigenous notes.

Provolone Relleno, or Pizza without Crust

1 round-shaped Provolone cheese (about 5 inches in diameter)
2 slices ham Serrano
1 red pepper, roasted and sliced
2 tablespoons chopped green olives
2 tablespoons tomato paste
Salt and pepper to taste

First, let your cheese sit in room temperature for about an hour to prevent it from sticking to the pan. Lightly coat a non-stick frying pan with oil and place your cheese in the middle. Top it with the rest of your ingredients like pizza and cook it over medium heat. In the end, flip one side of your cheese on top of the other as if you are making an omelet. Enjoy!


2 French breads
1 flank steak, sliced in 3-inch pieces
3 slices ham
3 slices Mozzarella cheese
1 tomato, sliced
1 boiled egg, sliced

Coat your steak in salt and pepper, and fry each piece until half done. Place a slice of ham and a slice of Mozzarella on top of each piece, and cook it until the cheese is melted. Make a sandwich using the rest of the ingredients in the following order: bread, mayo, steak with ham and cheese, lettuce, tomato, egg. The ingredients should be enough to make three chivitos. Serve them with fries or slaw. Have fun!

One Comment
  1. Looks amazing! I can almost smell it 😉

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